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Fondue-Glazed Vegetables

Fondue-Glazed Vegetables
Chef Stefan Karlsson prepares the fondue glaze for this dish with Grevé, a sweet, nutty Swedish cheese with a smooth texture and holes the size of small cherries. If you can’t find Grevé, substitute Swiss Emmental.
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VEGETABLES
  1. 4 celery stalks, leaves removed
  2. ½ small fennel bulb
  3. 8 green asparagus spears, ends trimmed
  4. 4 white asparagus spears, peeled and ends trimmed
  5. ¼ head of cauliflower, stem removed
  6. 1 head of broccoli, stem and leaves removed
  7. Salt, to taste
FONDUE GLAZE
  1. ½ garlic clove, finely chopped
  2. ¾ cup dry white wine
  3. 10.5 ounces Grevé cheese (or Emmental or Gruyère), grated
  4. 1 teaspoon corn flour
  5. 1 tablespoon Swedish vodka
  6. Salt, to taste
  7. White pepper, to taste
  8. Grated nutmeg, to taste
  9. Fresh chervil, to garnish
VEGETABLES
  1. Cut vegetables into bite-size pieces. Boil each type separately in salt water until al dente (you can reuse the water). Rinse vegetables with cold water and set aside.
FONDUE GLAZE
  1. Add garlic and white wine to a medium saucepan and bring to a boil. Lower heat and add grated cheese, stirring constantly, until melted. In a small bowl, combine corn flour and vodka. Remove saucepan from heat and add vodka mixture, stirring constantly. Return saucepan to stove and simmer gently over low heat, just until the glaze thickens. Season with salt, pepper, and nutmeg.
TO SERVE
  1. Combine vegetables and reheat gently. Season with salt and pepper, if necessary, and plate. Pour glaze over vegetables and garnish with chervil.
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